My dinners usually look a little something like this. Not complicated, finished in under 20 minutes, and always heavy on the vegetables. I have made it my mission to incorporate as many colors into each dish as possible; luckily the endless summer produce bounty makes that an easy task.
Eggplant is one of my favorite entree choices; when cooked correctly, it's creamy consistency easily replaces meat in any dish. It pairs well with almost any flavor profile, from Middle Eastern to Asian to Mexican. Tonight I made a simple eggplant marinade out of chickpea miso, garlic and oil served over a simple herbed salad and a little extra tahini for good measure. Play around with whatever seasonal veggies you have on hand, you really can't go wrong!
1/2 medium sized eggplant, scored deeply in both directions
1/2 black radish, sliced thinly
1/4 fennel bulb, sliced thinly
juice of 1/2 lemon
6 basil leaves, finely chopped
3 tbsp extra virgin olive oil
sprinkle sea salt & black pepper
FOR THE MISO MARINADE:
1 tbsp chickpea miso
1 tbsp avocado oil
1 garlic clove, minced
1/2 tsp garlic powder
sprinkle sea salt, black pepper
FOR THE TAHINI SAUCE:
2 tbsp sesame tahini
1 tbsp water
2 basil leaves, finely chopped
1 small garlic clove, minced
Mix the miso marinade in a small bowl. Preheat your broiler to medium heat. Score eggplant deeply, creating a crosshatch pattern, and use your fingers or a spoon to coat the eggplant, being sure to get the marinade inbetween each crevice. Broil eggplant on a baking dish for 15 minutes, or until soft inside.
Meanwhile, shave your fennel and radish. Toss with the olive oil, lemon juice, and chiffonade of basil. Salt and pepper. When your eggplant is finished cooking, plate it on top of the salad, with optional microgreens to garnish. Quickly whisk all tahini ingredients together, drizzle on top, and garnish with a few more radish slices, fresh dill, maldon sea salt and cracked black pepper.